CORNED BEEF RECIPE | Pickling a Brisket

Описание: Part 2 of the pickling series! Let's pickle a brisket using this amazing corned beef recipe.

As always thank you for watching.

Please LIKE, COMMENT and SUBSCRIBE to stay up to date with recipes, tutorials, tips and tricks!

Eat well and stay safe,
Adam Solowitz

FOLLOW ME ON INSTAGRAM:   / chefadamsolowitz  

Music and Sound Effects from: https://www.epidemicsound.com

My Kit!:
Main Chef Knife: https://amzn.to/3dTfNLe
Peeler: https://amzn.to/36JdtV2
Microplane: https://amzn.to/2X6Q7Fq
Fish Spatula: https://amzn.to/2TIyJoj
Rubber Spatula: https://amzn.to2M4Mf1p
Lrg Metal Spatula: https://amzn.to/2yFmemr
Bread Knife: https://amzn.to/2M6EhFi
Filet Knife: https://amzn.to/2X9UWy4
Scissors: https://amzn.to/2M7r7aN
Thermometer: https://amzn.to/36G6E6r
Ceramic Steel: https://amzn.to/3gyMfVI
Tongs: https://amzn.to/2Aax8kp

COOKING STUFF I USE!
My Favorite Cookbook: https://amzn.to/3fZheKi
The Cast Iron Pan: https://amzn.to/3cVxg5C
The Blender: https://amzn.to/2WHm8nh

The above are paid Amazon links that will direct you to my associate account through Amazon.com. As an Amazon Associate I earn from qualifying purchases. *Commissions Earned

THE RECIPES:

Corned Beef Recipe | Pickling a Brisket

Brisket: 3.5 lbs
Carrot Chopped: 3 ea
Onion Chopped: 1 ea
Celery Chopped: ½ stalk
Water 1 ¾ quarts
Salt Kosher: ¾ cups
Pick Curing Salt: 1 tsp
Brown Sugar: ½ cup
Cinnamon stick: 1 ea
Mustard Seed: 1 tsp
Fennel Seed: 1 tsp
Black Peppercorn: 1 tsp
Cloves: 5 ea
All Spice: 5 ea
Bay Leaves: 2 ea
Ground Ginger: ½ tsp

In a large stock pot add all aromatic ingredients (cinnamon, mustard seed, fennel seed, peppercorn, cloves, all spice, bay leaves and ginger) and toast over med heat, until fragrant
Add water, kosher salt, pick salt, and brown sugar and cook until sugar and salt has fully dissolved
Add ice too cool
Let liquid cook until it reaches 45 degrees
Place brisket into large zip lock bag and add liquid
Pickle for 7 - 10days, making sure to rotate bag everyday
Remove brisket from brine and rinse under cool water (reserve ½ cup of brine)
Place brisket into pot or roasting pan with carrots, onion and celery
Add ½ cup of brine and fill with water until covered.
Cover pan with foil
Place into oven at 350 for 2.5 – 3 hours or until fork tender
Eat Well!